Direction:  Peyton Sarrail and Nina Zmelonek-Mulligan

Photography:  Kylie Lam

Styling: Ege Özden Ertuğrul

Models:  Lourenco Maia, Isabella Baxter, Desiree Finlayson, Zaynab Zahra, Thea Emilie Rae

Thank you to Andrea Roach, the Edible Campus team and Ella Troutman for showing us around the gardens!

Edible Campus is a project led by Transition University of St Andrews. It aims to spread knowledge and spark interest in the source of our food. Thanks to the 14 gardens and beds located around town, anyone can get involved and use the space to cultivate a more sustainable lifestyle. By eating locally, we can reduce our carbon footprint and make a positive change in the problems our planet now faces.

Get involved!

Come to any of the gardens at any time and get your hands dirty! Due to Covid restrictions, regular organised sessions have been cancelled but the gardens still need volunteers. Whether you’re in the mood for some fresh air on a sunny weekend or want to become a full-time volunteer you are always welcome. Drag some friends along to keep you company. Your skills and experience don’t matter, you’ll learn everything in the process.

There’s always lots to do, depending on the time of the year. Autumn is good for turning compost, raking leaves, and weeding, as well as harvesting carrots, kale, beetroot, beans, blackberries, and other yummy treats. You can find a list of tasks to be completed on the chalk board on the door of the shack at the University Community Garden located by the observatory.

Anyone is welcome to pick and harvest the produce growing in the gardens. It’s important that we pick the produce when it’s ripe so that the plants can keep growing. Just make sure to weigh and record what you take with you, as this recording of data will help monitor the University’s carbon savings.

In addition to local gardens around town, St Leonards Community Orchard on Abbey Park Avenue is full of ready-to-pick apples! Enjoy a sunny (or cloudy, most likely) day and organize an autumnal picnic in this beautiful spot.

Find your closest garden:

Map of Edible Campus spots (there are lots near halls!):

https://www.google.co.uk/maps/d/viewer?mid=1YPKCMn0SZdxrz6IUaibyPiczJXya8Sgl&usp=sharing

Get involved:

Find out more about Edible Campus:

http://www.transitionsta.org/local-food/edible-campus/

Contact the lovely community of volunteers and garden leaders:

https://www.facebook.com/ediblecampusstandrews/

Recipes

Here are our favourite autumn recipes which feature the fresh, local produce available to us in St Andrews. They’re all quick, easy, and delicious – we hope they inspire you to get cooking!

Blackberry Crumble Overnight Oats

50g frozen blackberries
1 tsp honey
2 tsp chia seeds, if desired
2 tsp shredded coconut, if desired
small handful chopped almonds, walnuts or nuts of your choice
40g porridge or rolled oats
150ml/5fl dairy or dairy-free milk
Pinch of salt
Mix all ingredients in a jar, shake, cover, and refrigerate overnight. Top with extra nuts or blackberries in the morning and it’s ready to eat!

Apple & Gin Autumn Cocktail

120ml ounces gin
120ml ounces fresh apple juice
30ml lime juice
2 ounces honey simple syrup (60ml honey, 60ml hot water)
Dash of cinnamon
To garnish:
2 Thyme sprigs from the garden
1 apple cut into matchsticks
To make the honey simple syrup, add boiling water and honey to a jar and shake vigorously until the honey dissolves. For the cocktail, combine gin, apple cider, lime juice, honey simple syrup, and cinnamon in a cocktail shaker with ice. Shake vigorously until chilled. To serve, fill glasses with ice and matchstick apples. Strain cocktail into glasses and garnish with sprigs of thyme. Enjoy!

Apple, beetroot and cheddar cheese galette

Frozen shortcrust (or make your own if you have enough patience)
3-4 orchard apples
3 cooked beetroot (pop them in the oven wrapped in aluminium foil for around 45 minutes, then peel the skin)
Cheddar cheese (the amount is up to you)
Feta cheese (optional)
Olive oil
Salt
Pepper
Rosemary, oregano or thyme from the garden
Preheat oven to 180C. Roll out the shortcrust thinly to fit your dish. Bake for a few minutes. While it’s in the oven, slice the apples and beetroot and grate the cheddar. Once the crust looks partly cooked take it out the oven and assemble the components in the middle leaving the edge of the crust uncovered. Make any shapes and patterns you wish. Make sure to sprinkle some cheddar in between. Finish of with a dash of olive oil so all beetroot slices are covered. Season with sea salt, pepper and rosemary or any herb you like. Push the edges of the crust to cover part of the filling. Pop in the oven for 15-20 minutes. Take it out once the crust gets a golden-brown tan. Top with fresh feta cheese and rosemary for a garnish. Ready to serve!

Other ideas:

Kale chips- super easy! Wash, dry and chop kale. Dress with olive oil, add any seasoning you like and spread on a baking sheet preferably separated and bake in the oven at 180C for no more than 10 min. Take out once they look very slightly browned.

Sage tea – fresh herbs make for a delicious, healthy potion. Pick a few leaves drop them in a cup, add honey and pour hot (not boiling) water.

…and so many more! Get over to the gardens to see the abundance for yourselves.

Haute Magazine X Edible Campus

Recipes